Description
A moist and fragrant cake with lemon zest and crystallized ginger, dusted with powdered sugar.
Ingredients
Scale
- 1 cup unsalted butter
- 3 cups all-purpose flour
- 2 tbsp lemon zest
- 1/3 cup lemon juice
- 1/3 cup crystallized ginger, minced
- 1 tsp baking soda
- 1 tsp salt
- 2 1/2 cups sugar
- 6 large eggs
- 1 cup sour cream
- Confectioners’ sugar for dusting
Instructions
- Preheat oven to 350°F. Butter and flour Bundt pan.
- Whisk flour, zest, ginger, soda, and salt.
- Cream butter and sugar. Add eggs one at a time.
- Mix in lemon juice.
- Alternate flour and sour cream. Do not overmix.
- Fill pan and tap to level.
- Bake 55–60 min. Cool 30 min in pan.
- Invert, cool completely, and dust with sugar.
Notes
- Prep Time: 40 min
- Cook Time: 55-60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 12
- Sugar: 2g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 50mg
Keywords: Martha Stewart Lemon Ginger